I've made this recipe three times. I figure it's quickly becoming a regular in our dinner rotation and I should put it on the blog. So here it is!
I was a little intimidated at the thought of making my own falafel, but this was SO easy, especially with the help of a food processor. And a bonus? All that fresh parsley and cilantro! I just LOVE the way fresh herbs make my kitchen smell gorgeous, not to mention how they make my food taste. Yum yum yum. I haven't made the tahini sauce the original recipe says to serve it with, but I'm sure its delicious. For us, I just buy hummus and pita bread and we eat it like little wraps with sliced cucumber. So good!
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Falafel
Prep time: 15 minutes Cook time: 30 minutes
Recipe from www.justataste.com
1 large white onion, chopped
6 cloves of garlic, peeled
2 14oz cans chickpeas, rinsed and drained
1 cup fresh parsley leaves
1 cup fresh cilantro leaves
1 tsp salt
1/4 tsp chili powder
2 tsp cumin
2 tsp baking powder
1/4 - 3/4 cup flour
canola or vegetable oil for cooking
- In food processor finely mince the onion and garlic and transfer to a bowl
- Add chickpeas, parsley, cilantro, salt, chili powder and cumin and pulse until the mixture is combined. Do not puree
- Add onion mixture, baking powder and 1/4 cup of flour to the food processor. Pulse, adding more flour if necessary, until the mixture forms a ball. Mixture should not be sticky
- Transfer mixture to a bowl. Cover with plastic wrap and chill for one hour.
- When you're ready to cook, heat enough canola or vegetable oil on medium high heat in the bottom of a large heavy bottomed skillet. (Note: I love using cast iron for shallow frying!)
- Using a cookie scoop, form falafel into balls and fry a few minutes on each side until golden brown. You can smoosh the falafel down while frying to make them thinner.
- Continue in batches until all the mixture has been used.
- Serve with your favorite hummus and pita bread and enjoy!
